Cornish Game Hens with Rice Stuffing |
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Prep Time: 20 Minutes Cook Time: 110 Minutes |
Ready In: 130 Minutes Servings: 4 |
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My mother used to make this for Easter dinner. The rice stuffing is a perfect partner for the hens. Packaged wild rice mix can be used as well. Ingredients:
3 tablespoons butter |
2 tablespoons slivered almonds |
2 tablespoons chopped onion |
1/3 cup uncooked wild rice |
1 cup water |
1 cube chicken bouillon |
1/2 teaspoon salt |
2 cornish game hens |
salt to taste |
1/4 cup melted butter |
Directions:
1. Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in the almonds, onion, and uncooked wild rice. Saute 5 to 10 minutes. Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Season the Cornish game hens inside and out with salt, and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter.
4. Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.
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